Pages

One of the recipes that I had bookmarked to try that used paneer was this one for a
palak paneer . Palak paneer is a dish that consists of the paneer which is cooked in a spinach, tomato and onion gravy with Indian spices. Now that I had my own home made
paneer I was ready to try making the palak paneer. In this dish the paneer is fried until golden brown on all sides before being added to the spinach gravy to simmer and absorb all of the curries flavours. The palak paneer recipe is pretty easy to follow though I did end up running into one problem. My mini chop 'food processor' was not up to the task of truly pureeing the spinach and my spinach gravy ended up being a bit chunkier than I had been hoping for but it was still really tasty. The homemade paneer worked really well in the curry having absorbed all of the tasty flavours of the gravy and it added a great texture to the dish. I served the palak paneer with some freshly made still warm naan which was also addictively good! One thing that I noticed about the palak paneer was that the leftovers tasted even better the next day as the flavours had a chance to mingle and develop a bit more.

I trule luv your blog and recipes.I'm from India and this very recipe Palak-Paneer is from India.However, we never add Tomatoes in Palak-Paneer authentic recipe. Although we might garnish with the cream over the top!

I trule luv your blog and recipes.I'm from India and this very recipe Palak-Paneer is from India.However, we never add Tomatoes in Palak-Paneer authentic recipe. Although we might garnish with the cream over the top!

I wondered about soaking the paneer in warm water after cooking it? I"ve never done that before... I wonder why you did and would be willing to try it if it was remarkable... also I"ve made paneer in the past and it has melted upon frying... any hints?

vantiganloos: Paneer gets a bit hard when it is fried so I soaked it in the water to help keep it a bit softer. If you were going to be simmering it for a long time in a curry then you could probably skip it but I wanted the spinach to retain as much of it bright green colour as possible so I did not want to cook it for a long time.

This is one of our favourite dish. I always boil the spinach a day before I make the dish. this way it tastes better and does not have that "grassy smell".I puree the roma tomatoes and also add thinly sliced green chillies. I am impressed with your home-made paneer. I use the store bought Nanak Paneer, cube it and add it to the spinach. I never fry it. I think this way the paneer takes up the spinach flavour and also soaks up the extra liquid.

You have a fanstastic blog!! I, too, cook in an itty-bitty kitchen. I love your recipe here for palek paneer, I used one one time from epicurious and though it tasted spectacular, it didn't feel as straightforward as your recipe. I am eager to try it soon---and attempt my first homemade naan.

I think you have a fantastic blog, and I'm eager to visit again. I hope you don't mind if I make your blog a cooking resource for my readers?

truly,Lindseyhttp://theadventuresofculinarylin.wordpress.com/2010/02/12/basmati/ here is my palak paneer--smoother than yours from my food processor, I like the authentic chunky look of yours!!

Always best to use homemade paneer for the best texture. Yours is an interesting version of palak paneer.Do check mine.http://enrichingyourkid.blogspot.com/2009/11/cottage-cheese-in-spinach-currypalak.html

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.